Thai beef stir-fry

Method2 steps

1. 1

   Step 1: Slice all the raw boneless beef (400 g) thinly across the grain on a clean board; wash and slice the red chilli (1). Wash hands and clean the board and knife after handling raw beef. Heat a wok or large frying pan until very hot, pour in both tablespoons vegetable oil (2 tbsp) and swirl around, then add all the beef strips and sliced chilli.

   Uses 2 tbsp vegetable oil for stir-fry · 400 g raw boneless beef, cut into thin strips in step 1 · 1 red chilli, sliced in step 1

2. 2

   Step 2: Stir-fry the beef and chilli for about three minutes until lightly browned. Add all the oyster sauce (2 tbsp) and continue cooking until it coats the meat and the beef is cooked through to at least 63°C / 145°F. Wash and drain the basil leaves, stir the full handful into the cooked beef and take the pan off the heat. Let the cooked beef rest for three minutes before serving. Warm the plain ready-cooked rice if needed and serve the finished basil beef with it, portioning as desired.

   Initial beef and chilli stir-fry before sauce finish · 3 minUses The complete beef-chilli wok · 2 tbsp oyster sauce · 1 handful fresh basil leaves · Plain ready-cooked rice for serving, as desired